Cocadas Costeñas

Caribbean Cocadas


Preparation info

  • Difficulty


  • 12

    large 2 inch cocadas

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

These cocadas and the white ones are sold on the streets and at the beach by ladies who carry them in large aluminum platters on their heads, with such balance and poise that they seem to walk on air. The platters are filled with a great variety of sweet and traditional fare, and the ladies will bring it down to you on the beach, as they display them all for you to choose. These cocadas keep fresh for up to a month if stored tightly in tin cans.


  • 1 coconut
  • 2 cups sugar
  • 1 cinnamon stick
  • 1 tablespoon butter


  1. Pick a large coconut that has water inside; open, drain, and shred the coconut to yield 3 cups shredded coconut and cup coconut water.
  2. In a medium, heavy pot place the coconut, coconut water, sugar, and cinnamon; cook over high heat for 15 to 20 minutes, stirring continuously. The appearance must be brown, but be careful not to let it burn.
  3. Add butter and mix again.
  4. Drop spoonfuls of coconut onto a buttered foil-covered baking pan.
  5. Let cool completely, about 2 hours.
  6. Serve, or keep in an airtight container.